WINE & CHEESE


  • SUB-TOPICS Of WINE & CHEESE CHAPTER
    • Cheese History and Culture
    • What is Cheese
    • Styles of Cheese
    • Animals That Produce Cheese
    • Cheese Making
    • Cheeses of the World
    • Cheese by Country
    • Pairing Cheese

CHEESE A Food Derived From Milk That’s Produced In a Wide Range of Flavors, Textures and Forms by Coagulation of the Milk Protein Casein. It Comprises Proteins and Fat From Milk, Usually the Milk of Cows, Sheep, Goats, Buffalo and Other Milk Producing Mammals.

  • Tyrosine- Chemical Responsible For Making You Happy While Eating Cheese and an Important Neurotransmitter.

RAW CHEESE– Cheese Produced With Milk That is Unpasteurized.  Raw Cheese Can Be Used to Produce Any Style of Cheese.

UNPASTEURIZED MILK– Milk That Has Not Been Pasteurized, A Process of Heating the Milk to Decontaminate or Make the Milk Safe For Human Consumption.   There is a Group of Traditional Cheese Makers or Proponents of Raw Milk/ Cheese Producers That Believe That There is a Benefits Including Better Flavor or Removes Flavor Potential,  Better Nutrition and Better to Building a heathy Immune System.

A Great Cheese Will Enhance a Wine, a Bad Cheese Will Bring Down a Wine.

HISTORY Archeological Evidence of Cheese Making of Cheese Dates Back 8,000 to 9,000 Years. Sumerians & Mesopotamian Civilization From the Fertile Crescent.

  • The First Cheese Was Allegedly Produced Accidentally by a Arabian Who Placed His Milk Into a Empty Water Pouch Make of Sheep Stomach. He Set Out On a Journey Across the Dessert and When He Arrived he Found His Milk had Changed Into Something Else Altogether. It Turns Out the Rennet In the Lining of the Stomach Pouch Combined With the Dessert Heat and Motion of His Journey Had Caused the Milk to Separate Into Curd and Whey.
  • Just as Grapes Stay Fresh For a Few Days Are Fermented and Preserved as Wine to Be Consumed at a Later Time The Fresh Milk That the Animals Give In the Summer Months Becomes Cheese That Will Be Preserved and Enjoyed In the Colder Winter Months. This is a Very Symbiotic Relationship Between Wine and Cheese That Has Been Going On For Centuries.

CULTURE- Modern Cheese Making Evolved Out of a Specific Set of Cultural Circumstances and Location Demands. Cheese Like Wine Reflects Geographic and Historic Origins

  • Monks & Monasteries
    • Monks and Monastery Living Had a Profound Impact On the Development of Cheese and its Influence On Culture. Over the Centuries Along With Wine the Economic Means of Monasteries to Thrived During Turbulent Times. Wine and Cheese as an Agriculture Commodity and the Effects on Economies Can’t be Understated.
  • AOC. “Appellation d’Origine Contolee
    • French & Swiss System of Laws Governing the Production of Certain Cheese to Guarantee Their Origin and Quality
  • DOC. “Demoninazione di Origine Protetta”
    • Italian System of Laws That Govern the Production of Certain Cheeses to Guarantee Their Origin and Quality
  • DO. “Denominación di Origen Protegida
    • Spanish System of Laws That Govern the Production of Certain Cheese to Guarantee Their Origin and Quality.
  • PDO. “Protected Designation of Origin
    • European Union Label For Cheeses Made In EU That Are Subject to Laws That Guarantee Their Origin and Quality.
  • NATURES INFLUENCE ON CHEESE
    • Animal
    • Animal Grazing Habits
    • Quality of Grass
    • Climate
    • Micro-Climate
  • FEATURES Of CHEESE
    • Acidity                  Age
    • Animal                  Color              
    • Fat Content         Flavor        
    • Location               Moisture
    • Mold                      Rind
    • Size                        Sweetness
    • Texture                Type
  • WHAT’S IN CHEESE 
    • Water– 87%
    • Fat– 3%
    • Caseim– (Protein) 3%
    • Lactose– (Sugar), 5%
    • Vitamins
    • Minerals
    • NUTRITION FACTS
      • 1 Serving- 1 oz., 113 Calories
  • DEGREES Of RIPENESS
    • Too Young
    • Still Tender
    • Peak
    • Edible But Past Peak
    • In Decline
    • Bad
  • TYPES Of RINDS
    • Natural- Hard, Permeable Coat That Booths Protects From Excessive Drink But Allow Cheese to Breath. Develops Over Time When Cheese is Allowed to Breath.
    • Buffed
    • Bloomy/ Mold- Coat of White Mold, Helps Ripen the Cheese From the Outside In.
    • Brushed
    • Washed– Result of Being Washed Repeatedly During the Maturation Process With Water, Beer, Wine, Brine or Selected Bacteria.
    • Cloth Covered/  Plastic/  Paraffin/ Wax/  Paint

STYLES Of CHEESE

Cheese Like Wine Has Many Aromas, Textures and Flavor Components Which Make Up Its Profile.

  • FRESH CHEESE
    • Characteristics– Not Aged, Fresh, Spreadable
    • Rind– No
    • Texture– Soft, High Moisture
    • Flavors– Mild, Tangy, Lemony
    • Fat Content– 19-21%
    • +Aged/
    • Animals– Cow, Goat, Sheep
    • Types– Burrata, Chevre, Feta, Halloumi, Mascarpone, Mozzarella, Ricotta, Stracchino
    • General PairingsWhite– Albarino, Chardonnay, Sauvignon Blanc
      • Red- Pinot Noir, Gamy, Zweiglt
  • FRESH AGED CHEESE
    • Characteristics– Mold- Gray, White, Blue
    • Rind– Wrinkled
    • Texture– Grainy to Creamy
    • Flavors
    • Fat Content- 22-23%
    • +Aged/ Ripe- 10-30 Days
    • Types– Clochette, Ketem, St-Maure de Touraine AOC., St. Tola, Valencay
    • General Pairings
  • SOFT WHITE CHEESE
    • Characteristics
    • Rind– Velvety, White
    • Texture
    • Flavors– Mushroom
    • Fat Content: 24-26%
    • +Aged/ Ripe- 3 Week+
    • Types– Brie, Camembert, Capricorn Goat, Gouda, Gruyere, Havarti
    • General PairingsWhite– Chardonnay(Un-Oaked), Viognier, Rioja Blanco
      • Red– Cotes de Rhone, Chianti, Mencia
    • NOTESBest Tasted by Pressing to the Roof of the Mouth.
      • The Best Bries Are Produced From Raw Milk, But the American Food and Drug Administration Does Not Permit Importation of Raw-Milk Brie.
  • SEMI-SOFT CHEEEE
    • Characteristics– Mild to Pungent, Sweet
    • Rind– Dry, Thin
    • Texture– Sticky, Creamy, Not Spreadable But Do Not Break Apart
    • Flavors– Sharp, Salty, Mild, Nutty
    • Fat Content– 24-30%
    • +Aged/ Ripe- 3 Weeks- 3 Months
    • Types– Taleggio, Edam, Langres, Vacherin Mont d’Or, Fontina
    • General Pairings
  • HARD CHEESE
    • Characteristic– Bold, Complexed
    • Rind– Rough, Polished
    • Texture– Hard, Crumbly to Brittle
    • Flavors– Nutty, Salty, Pengent
    • Fat Content– 28%-34%
    • +Aged/ Ripe- 3 Weeks to 3 Years
    • Types– Cheddar, Comte, Emmentaler, Gouda, Gruyere, Grana Padano, Manchego, Mimolette, Parmigiano-Reggiano, Piave Vecchio
    • General PairingWhite– Sparkling, Sherry(Amontillado/ Palo Cortado)
      • Red– Cabernet Sauvignon, Sangiovese, Zinfandels
      • NOTES: Best Tasted With the Tip of the Tongue.
  • BLUE CHEESE
    • Characteristics– Streaked/ Veins With Mold
    • Rind– Sticky to Crusty
    • Texture– Can Be Soft, Creamy, Semi-Soft or Crumble
    • Flavors– Spicy, Tangy, Sharp, Rich
    • Fat Content– 28%-34%
    • +Aged/ Ripe- 1 Months to 6 Months
    • Type– Bavaria Blu, Cashel Blue, Gorgonzola, Roquefort, Stilton
    • General PairingWhite– Semillon   |   Sweet…Sauterne, Vin Santo
      • Red–     |    Sweet– Port
    • Notes– The Mold In Blue Needs Air/ Oxygen to Grow, Producers Pierce the Cheese to Create Air Tunnels to Enhance Oxygen Penetration.
      • Salt In Blue Can Overpower Wine and It’s Creaminess Can Overpower Reds.
  • FLAVOR ADDED CHEESE
    • Characteristics
    • Rind– Colorful
    • Texture– Semi-Soft to Hard
    • Flavors
    • Fat Content
    • +Aged/ 3
    • Types– Idiazabal, Nagelkaas
    • General Pairings
  • BLOOMY CHEESE
    • Characteristics
    • Rind– Bloom of White Mold On Outside
    • Texture
    • Flavors
    • Fat Content
    • +Aged/ 3
    • Types– Brie, Camembert, Robiola
    • General Pairings
  • WASH RIND CHEESE
    • Characteristics
    • Rind– Bath In Brine, Beer or Wine
    • Texture
    • Flavors
    • Fat Content
    • +Aged/
    • Types– Epoisses, Fontina, Reblochon, Taleggio
    • General Pairings– Champagne, Gewurztraminer(Dry), Pinot Gris

ANIMALS THAT PRODUCE MILK FOR CHEESE

  • Type of Animal That County/ Region/ Village Uses to Produce Cheese is Generally Based On Latitude/ Tolerance of the Animal Harsh Climates.
    • Goats In the Hot South
    • Sheep In Older South
  • Transhumance- In the Late Spring When the Slow Has Melted Farming Move the Animals Up the Mountains to Feed on the Fresh Pastures of Grass. By Early Fall When the Temperature Starts to Fall the Animals Are Moved Down the Mountain to Graze On the Now Regrown Grass.

MILK BEARING ANIMALS POPULAR FOR CHEESE PRODUCTION

  • COW Mucca(Italy),  Vache(France),  Vaca(Spain)
    • Types– Jersey
    • Amount of Milk Produced Daily–  8-20 Quarts/ Day
    • Buffalo“**Italy’s Bufala is a Domesticated Bovine of Asian Origin, Not the Same Buffalo That Once Roamed the American West
  • SHEEP Pecora(Italy),  Brebis(France),  Oveja(Spain)
    • Types
    • Amount of Milk Produced Daily-  1 Quart/ Day
  • GOATS Capra(Italy),  Chevre(France),  Cabra(Spain)
    • Types
    • Amount of Milk Produced Daily-  3-4.5 Quarts/ Day
    • Flavors– Mild, Creamy, Lemony, Somewhat Acidic
    • Classic Wine Pairings– Chenin Blanc, Pinot Gris, Riesling, Sauvignon Blanc
  • OTHERS WATER BUFFALO, REINDEER, YAK’S

The CHEESE MAKING PROCESS

  • CHOOSING The MILK/ ANIMAL
  • SETTING The MILK- (Acidification and Starter Culture)
    • “Heat the Milk” Bring the Milk Up to a Temperature of Between 77-100* and Add the Starter Culture. (Pasteurization and Other Heat Treatment)
  • COAGULATION or CURDLING- (Secondary Culture)
    • “Add a Coagulant,” Such a Rennet (A Enzyme That Occurs Naturally Tn the Stomach Lining of Cud-Chewing Mammals
  • CUTTING- (Separating the Curds)
    • Curds Which Look Like White Jelly and Whey Which is a Green-Yellow Liquid Needs to Be Separated. Gently Separating the Curds and Whey Creates Soft, High Moisture Cheese, While Cutting the Curds Expels More Whey and Produces Harder Cheese. The Finer the Curd is Cut the Harder/ Finer-Grained the Final Cheese Will Be.
  • SHAPING/ HOLDING (Form and Mold the Curd)
    • The Curds Are Then Scooped Up or Cut and Transferred Into Perforated Forms That Will Determine the Final Shape of the Cheese.
  • DRIPPING & DRAINING- (Drain the Whey)
    • After Coagulation the Milk Sets and is Then Cut, Stirred and Heated to Form the Right-Sized Curds.
  • SALTING- (Salt the Cheese)
    • Salt Slows Down Enzymatic Activity, Enhances Flavor, Inhibits Bacteria Growth, and Helps Form the Rind
  • SPECIALTY TREATMENTS- (Aging, Curing)
    • “Age the Cheese” Needs to Occur In Controlled Environment, Within a Specific Temperature and Humidity Range appropriate to That Style of Cheese (Except For Fresh Cheese)
  • RIPENING/ AFFINAGE- Aging the Cheese, Affinage For Cheese is Like Elevage For Wine

-Stretched Curd- Hand Stretching the Curds After Acidification
Provolone, Caciocavallo, Scamorza, Whey Cheese-


GENERAL CHEESE INFORMATION

  • Cheese is a Living Breathing Thing/ Substance.
  • The Younger the Cheese is the Less Flavor it Will Possess.
  • Cheese Should be Cut Fresh for you When Buying.
  • Edibility of the Cheese Rind is a Matter of Taste, Some are Edible, Some are Moldy and Should be Trimmed Away.
  • Don’t Freeze Cheese.
  • Cheese Should Be Stored In Refrigerator, Ideally On Bottom or In a Compartment.
  • The Harder the Cheese the Longer it Will Keep.
  • Transhumance- Annual Ritual of Moving Animals Into the Mountains to Feed On Spring and Summer Pastures and Then Back to Shelter When Cold Weather Threatens.
  • Artisan Cheese- Using Highest Quality/ Fresh Milk That is Usually Available In Limited Batches. Contains No Preservatives and Doesn’t Maintain Its Moisture and Flavor Well After Being Slices So Owner Usually Cut it Themselves From the Wedge.
  • Fromagier/ Fromager- Person With In Depth Knowledge of Cheese.
  • Turophile- Lover or Connoisseur of Cheese
  • Affineur- Person Who Cares For the Aging Cheese
  • Mild/ Sharp- Tell You How Long the Cheese Has Been Aged. Mild is Generally Aged For 3 Months, Sharp Is Generally 9 Month, Extra Sharp is Generally Aged +18 Months.
    • Mild to Sharp Cheese Changes In Texture as It Goes From Smooth and Creamy to Crumbly by Developing Hard, Salt-Like Crystals Called Calcium Lactate.
  • FDM. % of Fat to Dry Matter (Practice is to Measure the Fat as a % of the Dry Matter… The Cheese With All Water Removed)
    • Double Cream– Between 60%- 74% FDM.
    • Triple Cream– +75% FDM.
  • PIONEERS~ ~Louis Pasteur~ Figured Out That Heat Kills Germs and Evolved the Concept of Pasteurization.
    • Although Most Cheese is Made From Pasteurized Milk, Some of the Best Cheeses In the World Are Produced From Raw Milk.
  • PHILOSOPHY? Does Terroir Have the Same Effect On Milk/ Cheese as it Has On Grape/ Wine?”
    • The More Diverse Native Plants and Flowering Grassed the Milk Producing Animals Eat the More Unique Flavors and Subtleties Come Out In the Cheese.


CHEESES Of The WORLD

ABONDANCE AOC.          OLD WORLD–  Haute-Savoie, France

  • Animal– Cow(Raw)                                     Type– Hard
  • +Aged/ 2-3 Months                                     Flavors
    • WINE PAIRINGWhite– Sherry(Amontillado), Pint Gris

APPENZELLER         OLD WORLD–  Appenzell, Switzerland

  • Animal– Cow(Raw or Pasteurized)          Type– Hard
  • +Aged/ 3 to 6 Months                                  Flavors– Hazelnut, Butter, Barnyard
    • WINE PAIRINGWhite– Sherry(Amontillado)   |   Red– Merlot

ASIAGO          OLD WORLD–  Trentino Alto Adige/ Veneto, Italy

  • Animal– Cow(Raw or Pasteurized)           Type– Hard
  • +Aged/ 3 Weeks to 2 Years
  • FlavorsYoung– Mild and Buttery When, Semi-Sharp When   |   Aged– Tangy
  • Notes- Wheels Weight/ 20 Pounds
    • WINE PAIRINGRed– Cabernet Sauvignon, Merlot, Syrah   |    White– Pinot Grigio
    • FOOD PAIRING…Grated Over Pastas, Potatoes, Rice and Salads, With Pizza.

BANON AOC.         OLD WORLD–  Haute-Provence, France

  • Animal– Goat                                                 Type– Fresh-Aged
  • +Aged/ 2-8 Weeks                                        Flavors
    • WINE PAIRING…Rose

BAY BLUE          OLD WORLD–  Point Reyes, California

  • Animal– Cow                                                  Type– Blue
  • +Aged/                                                            Flavors– Walnut, Praline, Caramel
    • WINE PAIRING

BEAUFORT          OLD WORLD–  Rhone-Alpes, France

  • Animal– Cow/Hefty(Raw)                        Type– Hard
  • +Aged/                                                           Flavors
  • Notes– Wheels Weight/ 50 to 100 Pounds
    • WINE PAIRINGWhite– Riesling, Gruner Veltliner  |   Red– Syrah

BERGFICHTE          OLD WORLD–  Thurgau, Switzerland

  • Animal– Cow                                                 Type– Semi-Soft
  • +Aged/                                                           Flavors
    • WINE PAIRING

BERKSWELL          OLD WORLD–  West Midlands, England

  • Animal– Ewe(Unpasturised)                      Type– Hard
  • +Aged/  4-8 Months                                     Flavors
    • WINE PAIRING

BLEU D’AUVERGNE AOC.         OLD WORLD–  Auvergne, France

  • Animal– Cow(Pasteurized)                         Type– Blue
  • +Aged/ 2-3 Months                                      Flavors– Buttery, Smoky
  • NotesWheels Weight/ 5-6  Pounds
    • WINE PAIRINGWhite– Sauternes, Banyuls, Tawny Port

BLEU Des CAUSSES AOC.         OLD WORLD–  Pyrenees, France

  • Animal– Cow                                                 Type– Blue
  • +Aged/ 3-6 Months                                     Flavors
    • WINE PAIRING

BLEU De GEX HAUT-JURA AOC.            OLD WORLD–  Jura, France

  • Animal– Cow                                                Type– Blue
  • +Aged/ 3-6 Months                                    Flavors
    • WINE PAIRING

BOERENKAAS           OLD WORLD–  Netherlands

  • Animal– Cow(Raw)                                    Type– Hard(Gouda)
  • +Aged/ 3 Months to 3 Years                    Flavors
  • Notes- Wheels Weight/ 25 to 35  Pounds
    • WINE PAIRINGWhite– Sherry(Amontillado), Madeira, Sparkling Wine

BRA           OLD WORLD–  Bra, Piemonte, Italy

  • Animal– Cow                                               Type– Semi-Hard
  • +Aged/                                                         Flavors
    • WINE PAIRINGWhite– Cortese   |   Red– Barbera

BRABANDER            OLD WORLD–  Brabant, Holland

  • Animal– Goat                                               Type– Semi-Hard
  • +Aged/ 9-Month                                         Flavors
    • WINE PAIRING

BRIE           OLD WORLD–  France(Brie Meaux AOC., Brie de Melun AOC.)

  • Animal– Cow(Raw)                                   Type– Soft
  • +Aged/ 6-8 Weeks                                     Flavors– Acidity
  • Notes- There is Not One Type of Brie But Several
      • Penicillium Candidum is Added to the Milk or Sprayed On the Fresh Wheel.
    • WINE PAIRINGWhite– Champagne, Burgundy(Chardonnay), Pinot Gris

BRIN D’AMOUR           OLD WORLD–  Corsica, France

  • Animal– Sheep(Raw)                                 Type– Hard
  • +Aged/ 1 to 3  Months                                Flavors
    • WINE PAIRINGWhite– Sauvignon Blanc, Vermentino   |    Red– Garnacha, Merlot

BUTTERKASE           OLD WORLD–  Germany

  • Animal–                                                       Type– Semi-Soft
  • +Aged/                                                         Flavors
    • WINE PAIRINGWhite–    |    Red

CACIOCAVALLO           OLD WORLD–  Campania, Italy

  • Animal– Cow/ Sheep                                  Type– Stretched-Curd
  • +Aged/                                                          Flavors
  • Notes– Shaped Like a Tear Drop
    • WINE PAIRINGWhite–    |    Red

CAMEMBERT D’NORMANDIE AOC.           OLD WORLD–  Normandy, France

  • Animal– Cow(Pasteurized)                          Type– Soft White   |
  • +Aged/ 1 Month                  Flavors– Mid, Slightly Salty Buttery, Hint Of Mushroom, Garlic or Nuts
    • WINE PAIRING…Champagne, Chardonnay(Buttery)   |   Red– Burgundy, Rhone
    • FOOD PAIRING…Melon, Grapes, Sweet Berries and Sun-Dried Tomatoes

CAMERANO           OLD WORLD  Rioja, Spain

  • Animal– Goat                                                 Type– Fresh
  • +Aged/                                                            Flavors– Sweet, Acidic
  • Notes– Rind is Etched With the Lines From the  Zaragato(Wicker Basket) That Was Used as Mold.
    • WINE PAIRINGRed– Rioja

CANTAL         OLD WORLD– Chablis, France

  • Animal– Cow(Raw or Pasteurized)          Type– Hard
  • +Aged/ 1 to 6  Months                                  Flavors
  • Notes- Wheels Weight/ 80 to 90  Pounds
    • WINE PAIRINGWhite– Pinot Gris   |   Red– Granache, Beaujolais, Cotes d‘Auvergne

CASTELMAGNO DOP.           OLD WORLD–  Piemonte, Italy

  • Animal– Cow                                                Type– Blue
  • +Aged/                                                          Flavors– Sharp, Spicy, Strong
  • NotesRIND/ Washed   |   TEXTURE/ Crumbly, Dense, Grainy
    • WINE PAIRINGWhite– Champagne, Burgundy

CASU MARZU           OLD WORLD–  Sardinia, Italy

  • Animal– Sheep                                               Type– Soft
  • +Aged/                                                            Flavors– Mild
  • Notes– RIND/ Natural   |   Contains Live Maggots, After Fermentation the Cheese is Left to Decompose With the Digestive Help of Cheese Fly Larvae
    • WINE PAIRINGRed– Zinfandel, Syrah, Ports

CHAOURCE           OLD WORLD  Champagne, France

  • Animal– Cow                                                 Type– Soft
  • +Aged/                                                            Flavors
    • WINE PAIRINGWhite– Champagne

CHEDDAR             OLD WORLD–  Dorset/ England, USA.

  • Animal– Cow(Raw or Pasteurized)          Type– Hard
  • +Aged/ 6-24 Months                                  Flavors– Salty, Sweet, +Acidity
    • WINE PAIRINGRed– Garnache, Merlot, Zinfandel
  • American Cheddars– Beecher’s Flagship(Washington), Bleu Mont Dairy(Wisconsin),
    • Cabot Clothbound(Vermont),  Race Rock(Oregon), Fiscalini Bandaged(California), Florry’s Truckle (Missouri/ Iowa)

CHESHIRE           OLD WORLD  Cheshire/ Denbighshire/ Flintshire/ Shropshire/ Staffordshire, England

  • Animal– Cow(Raw)                                     Type– Hard
  • +Aged/ 3 to 6 Month                                  Flavors– Mild, Milky, Tangy
  • Notes–  RIND/ Wrapped Cloth
    • WINE PAIRINGWhite– Riesling(Dry)

CHEVRES            OLD WORLD–  France

  • Animal–  Goat                                              Type– Soft/ Semi-Soft/ Firm/ Hard
  • +Aged/                                                          Flavors– Earthy, Tangy, Tart
  • Notes– General Term For Gaots Cheese,   TEXURE/ Firm, Soft
    • WINE PAIRINGWhite– Sancerre

CLASSICO           NEW WORLD–   Oregon

  • Animal– Goat                                                Type– Semi-Hard
  • +Aged/                                                           Flavors
    • WINE PAIRINGWhite– Chardonnay

COMTE PDO.           OLD WORLD–  Jura, France

  • Animal– Cow(Montibeliard)                      Type– Hard
  • +Aged/ 4-18 Months                                   Flavors– Hazelnut, Butter
  • Notes- Wheels Weight/ 80  Pounds,   Comte Interprofessionnel de Gestion du Comte CIGC.
    • WINE PAIRINGWhite– Savagnin, Pinot Gris, Riesling

COLBY            OLD WORLD–  USA.

  • Animal– Cow                                                  Type– Semi-Soft
  • +Aged/                                                            Flavors– Mild
  • Notes– Type of Cheddar
    • WINE PAIRINGRed– Zinfandel, Syrah, Ports

EMMENTAL             OLD WORLD–  Emme River Valley(Bern), Switzerland

  • Animal–  Cow                                                Type– Semi-Hard
  • +Aged/                                                           Flavors– Savory, Mild, Meadows and Flowers
  • Notes– AKA=Swiss cheese, Produced  Since 1293, Wheels Weigh 175-220 Pounds.
    • WINE PAIRINGWhite

EPOISSES            OLD WORLD–  Burgundy, France

  • Animal– Cow(Pasteurized)                        Type– Semi-Soft
  • +Aged/ 4-6 Weeks                                       Flavors– Mushroom, Meat, Garlic
  • Notes-  RIND/ Washed With Marc de Bourgogne
    • WINE PAIRINGWhite– Pinot Gris, Riesling(Dry), Sauternes
      • Red– “Classic” Pairing With Bourgogne(Pinot Noir)”, Marc de Bourgogne

L’ETIVAZ PDO.            OLD WORLD–  Vaud, Switzerland

  • Animal– Cow(Raw)                                     Type– Hard
  • +Aged/+2 Months                                       Flavors– Tangy, Fruity, Nutty
  • Notes- Can Only Be Produced From May 10th. to October 10th.. Wheels Weigh 80 Pounds.
    • WINE PAIRINGWhite– Grunner Veltliner, Pinot Blanc, Pinot Gris

FETA PDO.            OLD WORLD–  Greece

  • Animal– Sheep +70%/ Goat(Pasteurized)         Type– Fresh
  • +Aged/+2 Months                                                  Flavors– Tart, Salt
  • Notes- Traditional Feta is Greek But Bulgaria and France Also Produces Versions
    • Sometimes Referred as Pickled Because After Formation Its Packed in Brine (Salt & Water.  The Brine Preserves the Cheese For Up to 6 Months.
    • WINE PAIRINGWhite– Assyriko, Sauvignon Blanc, Pinot Grigio

FLEUR Du MAQUIS            OLD WORLD–  Corsica, France 

  • Animal– Ewe                                                  Type– Semi-Soft/ Fresh
  • +Aged/ 3 Months                                         Flavors–  Herb, Nutty, Musty
  • NotesRIND/ Natural   |   TEXTURE/ Creamy
    • WINE PAIRING…Gros & Petit Manseng

FONTINA DOP.            OLD WORLD–  Val d’Aosta, Italy

  • Animal– Cow(Raw)                                        Type– Semi-Soft
  • +Aged/ 3 to 4 Months                                    Flavors– Earth, Nutty
  • Notes- RIND/ Washed, Produced and Culture From 1200’s, Wheels Weight/ 18 to 40  Pounds
    • WINE PAIRINGWhite– Chardonnay, Viognier   |   Red– Barbera, Dolcetto
    • FOOD PAIRING…Pizza, French Onion Soup, Fondues

FOURME D’AMBERT AOC.            OLD WORLD–  Chablis, France

  • Animal– Cow(Pasteurized)                      Type– Semi-Soft
  • +Aged/ 28 Day to 3 Months                    Flavors
    • WINE PAIRINGWhite– Sauternes   |   Red– Port

GARROTXA             OLD WORLD–  Catalonia, Spain

  • Animal– Goat(Pasteurized)                    Type– Semi-Soft
  • +Aged/ 2-4 Month                                   Flavors– Sweet, Nutty
    • WINE PAIRINGWhite– Cava, Verdejo

GORGONZOLA              OLD WORLD–  Lombardy, Italy

  • Animal– Cow(Pasteurized)                        Type– Blue
  • +Aged/ 3-6 Months                                     FlavorsYoung– Creamy, Semi-Soft   |   Aged– Crumbly, Pungent
    • WINE-PAIRINGWhite– Champagne, Riesling   |   Red– Corvina, Vin Santo

GOUDA             OLD WORLD–  Holland

  • Animal– Cow                                              Type– Hard
  • +Aged/ 4 Weeks to 3 Year                       Flavors– Salted, Caramel
  • Notes Gouda Produced From Whole Milk, Edam Produced From Skimmed Milk.
      • Originated In Holland, But Dutch Have Never Protected the Name and Production.
    • WINE PAIRINGWhite– Riesling   |   Red– Cabernet Sauvignon, Zinfandel
    • FOOD PAIRING…Peaches, Melons, Apricots
      • Producers– L’Amuse,  Beemster X-O, Brabander

GRUYERE             OLD WORLD–  Gruyere, Switzerland

  • Animal– Cow                                               Type– Hard
  • +Aged/ +12 Months                                   Flavors
    • WINE PAIRINGWhite– Chardonnay, Riesling, Sauvignon Blanc   |   Red– Syrah

HANDKASE     OLD WORLD–  Hesse, Germany  

  • Animal– Cow                                                  Type– Semi-Soft
  • +Aged/                                                           Flavors
    • WINE PAIRING

HAVARTI             OLD WORLDDenmark

  • Animal– Cow                                                Type– Semi-Soft
  • +Aged/ 4-12 Weeks                                    Flavors– Herbs, Spices, Peppers
    • WINE PAIRINGWhite– Chardonnay, Sauvignon Blanc   |   Red– Rioja, Pinot Noir
    • FOOD PAIRING…Roasted Peppers, On Salads, In Sandwiches

HEUBLUMEN     OLD WORLD–  St. Gallen, Switzerland 

  • Animal– Cow(Raw)                                     Type– Semi-Hard
  • +Aged/  10 Months                                       Flavors– Glass
  • Notes– Covered With the Trimmings From the First Cut of high Alpine Grass.
    • PRODUCERS…Thomas Stadelman

IBORES             OLD WORLD–  Caceres, Extremadura, Spain

  • Animal– Goat                                               Type– Semi-Soft
  • +Aged/ +2 Months                                     Flavors
    • WINE PAIRINGWhite– Grüner Veltliner

IDIAZABAL             OLD WORLD Basque Coutry, Spain

  • Animal– Sheep(Unpasteurized)               Type– Hard
  • +Aged/                                                           Flavors– Smoky
    • WINE PAIRINGWhite– Fino Sherry

LIMBURGER              OLD WORLD–  Bavaria, Germany   |   Belgian

  • Animal– Cow                                                 Type– Semi- Soft
  • +Aged/ 6-12 Weeks                                     Flavors
  • NotesRIND/ Washed,  Known For Strong Odor
    • WINE PAIRING

KASSERI               OLD WORLD–  Greece

  • Animal–   Goat/ Sheep(Unpasteurized)       Type– Semi-Hard, Slightly Crumbly
  • +Aged/                                                               Flavors– Tart, Hints of Olives and Sweetness
  • NotesTEXTURE– Chewy, Firm
    • FOOD PAIRING…Cured Ham, Dry Sausage and Olives

MAHON              OLD WORLD–  Menorca, Balearic

  • Animal– Cow, Goat                                       Type– Hard
  • +Aged/ 3 Weeks to 10 Months                  Flavors
    • WINE PAIRINGRed– Tempranillo

MAJORERO DOP.             OLD WORLDCanary Island, Spain

  • Animal–  Goat(Unpasteurized)                 Type– Semi-Hard
  • +Aged/                                                           Flavors– Milky, Nutty
  • NotesRIND/ Natural
    • WINE PAIRINGWhite– Verdejo, Albarino, Oloroso Sherry

MANCHEGO           OLD WORLD–  La Mancha, Spain

  • Animal– Sheep                                            Type– Soft
  • +Aged/ 6-18 Months                                 Flavors
    • WINE PAIRINGRed– Tempranillo

MASCARPONE             OLD WORLD–  Lombardy, Italy

  • Animal– Cow                                               Type– Fresh
  • +Aged/ 1Day+                                            Flavors– Soft, Sweet, Thick, Creamy
  • Notes- Technically, Mascarpone is a Dairy Product and Not Actually a Cheese Since Its produced Without Rennet or a Starter.
    • WINE PAIRING…Desert Wines, Sparkling Wine
    • FOOD PAIRING…Tiramisu, Berries, Chocolate

MONTASIO            OLD WORLD–  Trentino-Alto Adige, Italy

  • Animal– Cow                                              Type
  • +Aged/                                                        Flavors
    • WINE PAIRINGWhite– Viognier, Greco di Tufo   |   Red– Barbera

MONTE ENEBRO              OLD WORLD–  Castilla & Leon, Spain

  • Animal– Goat                                             Type– Semi-Soft
  • +Aged/ 6-8 Weeks                                   Flavors
    • WINE PAIRINGWhite– Albarino, Sauvignon Blanc   |    Red– Pinot Noir

MONTEREY            NEW WORLD  Monterey, California

  • Animal– Cow                                              Type– Semi-Hard
  • +Aged/ 1 Week to 1 Year                         Flavors– Slightly Zesty
    • WINE PAIRINGWhite– Riesling, Chardonnay, Sauvignon Blanc   |   Red– Zinfandel
    • FOOD PAIRING…Jalapeños and Salsas

MOULIS            OLD WORLD–  Pyrenees, France/ Spain

  • Animal– Cow, Sheep                                   Type– Semi-Hard
  • +Aged/                                                           Flavors
    • WINE PAIRINGRed– Carmenere

MOZZARELLA            OLD WORLD–  Campania, Italia

  • Animal– Water Bufala                                 Type– Fresh
  • +Aged/ 1 Day+                                             Flavors
  • Notes-  ~Etymology~ Mozzare…Meaning to Cut..Referring to Spinning and Cutting  Process
      • Italy’s Bufala is a Domesticated Bovine of Asian Origin, Not the Same Buffalo That Once Roamed the American West.
    • WINE PAIRINGWhite– Chardonnay, Sauvignon Blanc   |  Red– Gamay, Pinot Noir
    • FOOD PAIRING…Sliced Tomato and Basil

MURAZZANO DOP.            OLD WORLD–  Langhe, Italy

  • Animal–                                                         Type– Semi-Hard
  • +Aged/                                                           Flavors
    • WINE PAIRINGRed– Carmenere

MUENSTER            OLD WORLD–  Alsace, France

  • Animal– Cow                                              Type– Semi-Soft, Washed Rind
  • +Aged/ 2-3 Months                                  Flavors– Salty
    • WINE-PAIRINGWhite– Gewurztraminer   |   Red– Syrah, Zinfandel
    • FOOD PAIRING…Carrots, Tomatoes, Zucchini, Bread

OSSAU-IRATY            OLD WORLD Bearn, France

  • Animal– Ewe                                               Type– Hard
  • +Aged/ 1Month+                                       Flavors
    • WINE PAIRINGWhite– Bordeaux Blanc, Pinot Gris   |   Red– Tannat

PARMESAN             OLD WORLD–  Parma, Italy

  • Animal– Cow                                                Type– Hard
  • +Aged/ 14-48 Months                               Flavors
    • WINE PAIRINGWhite– Gewurtraminier, Riesling, Sauvignon Blanc
      • Red– Lambrusco, Primitivo
    • FOOD PAIRING…Potatoes, Pasta, Salads, Risotto

PECORINO    OLD WORLD–  Grosseto/Lazio/ Sardinia, Italy

  • Romano PDO., Sardo PDO., Fiore Sardo PDO.
  • Animal–                                                          Type– Soft
  • +Aged/ 4-12 Months                                   Flavors
    • WINE PAIRINGRed– Sangiovese

LA PERAL           OLD WORLD–  Asturias, Spain

  • Animal– Cow/ Sheep                                   Type– Semi-Hard
  • +Aged/                                                           Flavors– Bacon
    • WINE PAIRING

PERSILLE De RAMBOUILLET           OLD WORLDParis, France

  • Animal– Goat                                                 Type– Blue
  • +Aged/                                                           Flavors
    • WINE PAIRING

PIAVE           OLD WORLD–  Veneto, Italy

  • Animal– Cow                                                   Type– Hard
  • +Aged/                                                             Flavors
    • WINE PAIRINGRed– Valpolicella

PROVOLONE            OLD WORLD–  Lombardy/ Veneto, Italy

  • Animal– Cow                                                     Type– Semi-Hard
  • +Aged/ 2-12 Months                                       Flavors– Herb, Lemony Tang, Salty
  • Notes- Brined Then Hung Up to Dry
    • WINE PAIRINGRed– Barolo, Chianti, Merlot, Pinot Noir
    • FOOD PAIRING…Rosasted Red Peppers, Olives

RACLETTE           OLD WORLD  Valais, Switzerland

  • Animal– Cow(Unpasteurized)                       Type– Semi-Hard
  • +Aged/ 2 Month+                                             Flavors– Milky, Nutty
  • Notes- ~Etymology~ From French Verb Racler…Meaning to Scrape
      • RIND/ Natural   |   TEXTURE/ Creamy, Smooth
    • WINE PAIRINGWhite– Chasselas   |   Red– Pinot Noir
    • FOOD PAIRING…Boiled Potatoes, Gherkins, Pickled Vegetables

RAUCHKASE     OLD WORLD–   Germany  

  • Animal–                                                     Type– Soft
  • +Aged/                                                        Flavors
    • WINE PAIRING

RICOTTA            OLD WORLD–  Italy

  • Animal–   Sheep/ Cow/ Goat                          Type– Fresh
  • +Aged/                                                               Flavors– Slightly Sweet, Creamy
  • Notes- Produced From Scalded Acid Whey Rather Than Whole Milk
      • Literally Meaning “Recooked”, Recotta is Produced From the Whey After Making Mozzarella and Provolone. (They Add Lactic Acid or Vinegar and Reheat it.
      • Sometimes Comes In the Varieties Such as Smoked, Salted or Dried.
    • WINE PAIRING
    • FOOD PAIRING…Ravioli Lasagna, Manicotti

RIGOTTE De CONDRIEU AOC.    OLD WORLD–  Rhone/ France

  • Animal– Goat                                                      Type– Fresh-Aged
  • +Aged/ 2 Weeks                                                 Flavors
    • WINE PAIRING

ROBIOLA BOSINA             OLD WORLDCaseificio dell’Alta Piemonte, Italy

  • Animal– Cow/ Sheep                                         Type– Bloomy Rind
  • +Aged/                                                                  Flavors
    • WINE PAIRING…Champagne, Burgundy

ROBIOLA Di ROCCAVERANO DOP.         OLD WORLD Asti/ Alessandria, Itlay

  • Animal– Goat                                                  Type– Semi-Hard
  • +Aged/                                                             Flavors
    • WINE PAIRINGWhite– Savternes   |   Red– Mourvedre

ROQUEFORT AOC.           OLD WORLD Roquefort-Sur-Soulzon, France

  • Animal– Ewe                                     Type– Semi-Hard/ Crumbly, Slightly Moist, No Rind
  • +Aged/                                                                Flavors
    • WINE PAIRINGWhite– Savternes   |   Red– Mourvedre

ROMANO            OLD WORLD Lazio/ Rome

  • Animal– Sheep                                                   Type– Hard
  • +Aged/ 5 Months                                               Flavors– Salty, Sharp
    • WINE PAIRINGRed– Chianti, Zinfandel

SARDO PDO.    OLD WORLD–  Sardinia, Italy

  • Animal– Sheep                                                   Type
  • +Aged/  20-60 Days                                         Flavors- Mild, Mature
    • WINE PAIRING

STICHELTON            OLD WORLD–  England

  • Animal– Cow                                                     Type– Blue
  • +Aged/                                                               Flavors
    • WINE PAIRINGRed– Port

STILTON PDO.             OLD WORLD–  Midlands, England

  • Animal–  Cow                                                    Type– Blue/ Semi-Soft
  • +Aged/   3 Months                                            Flavors
  • Notes- Only Produced In 6 Dairies In Derbyshire, Leicestershire, Nottinghamshire Counties
      • TEXTURE/ Creamy, Crumble   |   RIND/ Natural   |   FAT CONTENT/ 35%
      • ~Etymology~ Stilton…Referring to the Village In Midlands Where it Was Not Produced But Sold.
    • WINE PAIRING…Port, Sherry
    • PRODUCERS– Colston Bassett, Cropwell Bishop, Hartington, Long Clawson, Tuxford & Tebbutt, Shirevale, Webster’s

TALEGGIO          OLD WORLD–  Lombardy, Italy

  • Animal– Cow                                             Type– Hard
  • +Aged/ 3-5 Weeks                                   Flavors
    • WINE PAIRINGRed– Cabernet Sauvignon, Nebbiolo

TILSIT     OLD WORLD–  Germany, Switzerland

  • Animal– Cow                                                Type– Semi-Hard
  • +Aged/                                                          Flavors– Creamy, Spicy
  • NotesRIND/ Washed
    • WINE PAIRING

QUESTO BLANCO     OLD WORLDMexico

  • Animal– Cow                                               Type– Soft
  • +Aged/                                                        Flavors
    • WINE PAIRING

VALDEON            OLD WORLD–  Castilla & Leon, Spain

  • Animal– Cow                                               Type– Blue
  • +Aged/ 2-3 Months                                  Flavors
    • WINE PAIRINGWhite– Chenin Blanc


CHEESE By COUNTRY

DENMARK

  • Havarti

ENGLAND

  • Berkswell(Ewe/ Hard),  Cheshire(Cow/ Hard),  Cheddar(Cow/ Hard),  Stichelton(Cow/ Blue), Stilton(Cow/ Blue), Wensleydale(Cow/ Ewe/ Semi-Hard)

GERMANY

  • Butterkase(Cow/ Semi-Soft),  Handkase PDO.(Cow/ Semi-Soft),  Limburger(Cow/ Semi-Soft),  Rauchkase, Tilsit(Cow/ Semi-Hard)

GREECE

  • Feta(Sheep-Got/ Fresh),  Kasseri(Goat/ Sheep/ Semi-Hard)

FRANCE

  • Abondance AOC.(Cow/ Hard),  Banon AOC.(Goat/ Fresh to Aged),  Beaufort, Bleu d’Auvergne(Cow/ Blue),  Bleu des Causses(Cow/ Blue),  Bleu de Gex Haut-Jura AOC.(Cow/ Blue),  Bri(Cow/ Soft),  Brin d’Amour(Sheep/ Hard),  Camembert(Cow/ Soft), Cantal(Cow/ Hard),  Chevres(Goat),  Chaource(Cow/ Soft),  Comte(Cow/ Hard),  Epoisses(Cow/ Semi-Soft),  Fleur du Maquis(Ewe/ Semi-Soft),  Fourme d’Ambert(Cow/ Semi-Soft),  Mimolette,  Morbier,  Moulis(Cow/ Sheep/ Semi-Hard),  Muenster(Cow/ Semi-Soft),  Ossau-Iraty(Ewe/ Hard),  Persille de Rambouillet(Goat/ Blue),  Raclette,  Reblochon,  Roquefort AOC.(Ewe/ Blue),  Rigotte de Condrieu(Goat/ Fresh),  Tomme de Savoie
  • Classic Regional Pairing– Chevre & Sancerre, Munster & Gewurztraminer(Dry)
    • Epoisses & Burgundy(Pinot Noir)   |   Roquefort & Sauternes

ITALIA

  • Asiago(Cow/ Hard),  Bra(Cow/ Semi-Hard),  Caciocavllo(Cow-Sheep/ Stretched Curd),  Castelmagno(Cow/ Blue),  Casu Marzu(Sheep/ Soft),  Fontina(Cow/ Semi-Soft),  Gorgonzola(Cow/ Blue),  Mascarpone(Cow/ Fresh),  Montasio(Cow),  Mozzarella(Bufala/ Fresh),  Murazzano(     / Semi-Hard),  Parmigiano-Reggiano(Cow/ Hard),  Pecorino(Sheep/ Semi-Hard),  Piave(Cow/ Hard),  Provolone(Cow/ Semi-Hard),  Ricotta(Sheep/ Cow/ Goat/ Fresh),  Robiola,  Romano(Sheep/ Hard),  Sardo(Sheep/ Semi-Hard),  Taleggio(Cow/ Hard)
  • Classic Regional Pairing- Mozzarella de Buffalo & Greco di Tufo
    • Pecorino Toscano & Chianti Classico   |   Gorgonzola & Vin Santo

HOLLAND/ NETHERLAND

  • Boerenkaas, Gouda(Cow/ Hard)

SPAIN

  • Camerano(Goat/ Fresh),  Garrotxa(Goat/ Semi-Soft),  Ibores(Goat/ Semi-Soft),  Idiazabal(Sheep/ Hard),  Mahon(Cow-Goat/ Hard),  Majorero(Goat/ Semi-Hard),  Manchego(Sheep/ Semi-Hard),  Monte Enebro(Goat/ Semi-Soft),  La Peral(Cow/ Sheep/ Semi-Hard),  Queso de a Serena,  Roncal,  Valdeon(Cow/ Blue)
  • Classic Regional Pairing- Manchego & Sherry(Amontillado)

SWITZERLAND

  • Appenzeller(Cow/ Hard),  Bergfichte(Cow/ Semi-Soft),  Emmental(Cow/ Semi-Hard),  L’Etivaz(Cow/ Hard),  Gruyere(Cow/ Hard),  Heublumen(Cow/ Semi-Hard),  Raclette(Cow/ Semi-Hard),  Tilsit(Cow/ Semi-Hard),  Vacherin Fribourgeois
  • Classic Regional Pairing– Gruyere & Vine Jaune

UNITED STATES

  • Bay Blue(Cow/ Blue),  Cheddar, Crescenza,  Humboldt Fog,  Monterey Jack(Cow/ Semi-Hard),  Rogue River Blue(Cow/ Blue),  St. George,  Tumola Tomme,  Vermont Shepherd

HISTORICAL CHEESES

  • Selles-Sur-Cher- @Loire Valley
  • “Alp” Mountain Cheese- @Swiss, Italia, Austria, France

WINE & CHEESE PAIRING

GENERAL RULES ON PAIRING WINE & CHEESE

  • Cheese Can Be High or Low In Salt, Fat, Acidity, Imani…Each Component Acts and Reacts With Wine and Food.”
  • White Wines Pair Best With Soft/ Stronger Cheeses
  • Red Wines Pair Best With Hard/ Mild Cheese
  • Sweet Wines Pair With Wider Ranges of Cheeses
  • More Pungent the Cheese the Sweeter Wine Should Be
  • Cheeses High In Salt
    • Cheddar, Rochefort, Romano, Parmigiana, Feta, Camembert, Gouda
  • Cheese High In Fat
    • Coat the Mouth, Masking the Drying Effect of Tannin
  • Wine and Cheese Are Often Paired According toe the Area of Origin Especially When Pairing European Wine and Cheeses.

STRATEGIES FOR MATCHING CHEESE & WINE

  • Texture-
  • Intensity
  • Acidity
  • Sweetness
  • Region

MATCHING CHEESE & WINE

  • Light White Wine
    • Albariño,  Sauvignon Blanc- Goat Cheese
  • Full Body Reds–  Hard Cheese
  • Chardonnay
  • Ice Wine
  • Pinot Gris-
  • Light Reds– Pinot Noir-
  • Port– Blue Cheese
  • Rose– Havarti, Ricotta
  • Sparkling– Brie

MATCHING CHEESE WITH FOOD

  • Dried Fruits                Honey
  • Chutney                       Olives                Toasted Nuts
  • Breads                          Meats

HOW To SERVE CHEESE

  • Cheese Always Tastes Better Room Temperature. A Cheeses Flavors and Aromas Emerge That Are Muted When the Cheese is Cold.
  • Before Serving Cheese Should Be Brought to Room Temperature. (Should Take Up to1 Hour)
  • Remove Any Paper or Foil Wrappers But Leave Rinds In Place.
  • Offer a Separate Knife For Each Cheese to Avoid Cross Contamination.
  • CHEESE BOARD
    • An Appetizer For a Party.  These Cheese Boards Are Easy and Can Be Prepared Ahead of Time.
    • Cheese Can Be Placed On Wooden Board, Marble or a Slate Board.
  • END OF MEAL CHEESE COURSE
  • CHEESE CART AKA-Chariot de Fromages(France)
    • Method of Serving Cheese In a Restaurant.  A Cart Full of Cheese Can Be Wheeled to Your Table, the Cheese Can Be Explained by the Cheese Sommelier and the Guest and Choose Which Cheese They Wish.

HOW To TAST CHEESE

  • Look
  • Touch
  • Smell
  • Taste– Sweet, Sour, Bitter, Salty, Umami

HOW To DESCRIBE CHEESE

  • Color Descriptors- Bright, Bleached, Dirty, Dull, Uneven, Pale, Shinny
  • Firmness/ Density- Descriptors- Compact Dense, Firm, Liquid, Runny, Semi-Hard, Semisoft, Soft, Tight
  • Texture Descriptors- Crumbly, Flaky, Grainy, Greasy, Leathery, Rough, Holes, Spreadable, Dry
  • Intensity Descriptors- Mild, Rich, Weak, Pronounced

STORING CHEESE

  • Storing Cheese Properly is the Best Way to Get the Most Out of Your Cheese In Terms of Flavors and Length of Enjoyment. Poor Wrapping and Temperature Abuse Will Hasten the Demise of the Cheese.
  • Cheese Hates Plastic Films, Moisture Gets Trapped and Rind Deteriorates.
  • Wrap Semi-Softs/ Semi-Firm Cheeses In Cheese Paper.
  • Segregate Cheese by Style, Surface Molds and Bacteria Travel.
  • Change the Wrap Every Time You Cut or Unwrap and Cut a Cheese.
  • Minimize Temperature Fluctuations, Bring to Room Temperature Only as Much Cheese as You Expect to Use.
  • Try Not to Buy  More Cheese Than You Will Use Over a Few Days. Cheese is Never Better Than the Moment it is Cut.


**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.